This sweetcorn and bacon risotto recipe appeared in this month's Sainsbury's magazine. As I post this recipe, it's not on the Sainsbury's recipe website.
I love risotto and this one really appealed with sweetcorn and crispy smoky bacon. It's a deliciously comforting risotto that's full of flavour with pops of crispy bacon and kernels of corn.
Tips
- Use frozen sweetcorn instead of tinned – defrost in a bowl hot tap water then drain.
- Add wine – for extra depth of flavour, add 150ml dry white wine at the end of step 3. Turn the heat up to high and allow the wine to bubble and reduce (about 1 to 1.5 minutes) before adding the stock.
- This sweetcorn and bacon risotto is easily adapted if you’re cooking for less or more people.
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How to make this Sweetcorn and Bacon Risotto
Ingredients
- 2 x 325g tins sweetcorn, drained (see Tips)
- 950ml hot chicken stock (made using 2 stock cubes or pots)
- 1 tsp olive oil
- 8 rashers smoked streaky bacon, chopped
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1.5 tsp dried thyme
- 200g risotto rice
- 150ml dry white wine (optional - see Tips)
- 60g parmesan or cheddar, grated
- freshly ground black pepper
Instructions
- Put half the sweetcorn in a blender with 250ml of the stock. Process until smooth and set aside.
- Heat the olive oil in a large saucepan. Add the chopped bacon and fry over a medium high heat until crisp and well browned (about 7 to 8 minutes). Used a slotted spoon to set aside on a plate.
- Add the onion to the fat remaining in the pan and cover over a low heat for 5 minutes until softened. Add the garlic and thyme and cook, stirring, for a further 1 minute. Stir in the rice, coating the grains, and toast for another 1 minute on a high heat. Add the wine here (if using - see Tips).
- Turn the heat down to medium and add the remaining hot stock, a ladleful at a time, stirring frequently. Let the stock be completely absorbed by the rice before adding another ladleful. Once you have used up the chicken stock, continue in the same way with the sweetcorn stock. Stir in the whole sweetcorn kernels with the last ladleful. After 20 to 25 minutes the rice should be tender, and the risotto should be a lovely creamy consistency. Stir through roughly half the chopped bacon and half the cheese.
- Season with freshly ground black pepper and serve in bowls garnished with the remaining bacon and grated parmesan cheese.
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Sweetcorn and Bacon Risotto
Equipment
Ingredients
- 2 x 325 g (23 oz) tins sweetcorn drained (see Notes)
- 950 ml (4 cups) hot chicken stock (made using 2 stock cubes or pots)
- 1 tsp olive oil
- 8 rashers smoked streaky bacon chopped
- 1 onion finely chopped
- 2 cloves garlic crushed
- 1.5 tsp dried thyme
- 200 g (7.1 oz) risotto rice
- 150 ml (½ cup) dry white wine (optional - see Notes)
- 60 g (2.1 oz) parmesan or cheddar grated
- freshly ground black pepper
Instructions
- Put half the sweetcorn in a blender with 250ml of the stock. Process until smooth and set aside.
- Heat the olive oil in a large saucepan. Add the chopped bacon and fry over a medium high heat until crisp and well browned (about 7 to 8 minutes). Used a slotted spoon to set aside on a plate.
- Add the onion to the fat remaining in the pan and cover over a low heat for 5 minutes until softened. Add the garlic and thyme and cook, stirring, for a further 1 minute. Stir in the rice, coating the grains, and toast for another 1 minute on a high heat. Add the wine here (if using - see Tips).
- Turn the heat down to medium and add the remaining hot stock, a ladleful at a time, stirring frequently. Let the stock be completely absorbed by the rice before adding another ladleful. Once you have used up the chicken stock, continue in the same way with the sweetcorn stock. Stir in the whole sweetcorn kernels with the last ladleful. After 20 to 25 minutes the rice should be tender, and the risotto should be a lovely creamy consistency. Stir through roughly half the chopped bacon and half the cheese.
- Season with freshly ground black pepper and serve in bowls garnished with the remaining bacon and grated parmesan cheese.
Notes
- Use frozen sweetcorn instead of tinned – defrost in a bowl hot tap water then drain.
- Add wine – for extra depth of flavour, add 150ml dry white wine at the end of step 3. Turn the heat up to high and allow the wine to bubble and reduce (about 1 to 1.5 minutes) before adding the stock.
- This sweetcorn and bacon risotto is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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